Leonese-style Garlic Shrimp (Gambas al Ajillo a la Leonés)

Gambas al Ajillo a la Leonés, or Leonese-style Garlic Shrimp, is a classic dish from the region of León in Spain. This simple yet flavorful recipe showcases the delicious combination of fresh shrimp, garlic, and Spanish paprika, all cooked in olive oil.

Leonese-style Garlic Shrimp (Gambas al Ajillo a la Leonés)

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon Spanish paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra virgin olive oil
  • Salt to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic slices and cook until they just start to turn golden, about 1 minute.
  3. Add the shrimp, Spanish paprika, and red pepper flakes. Cook, stirring occasionally, until the shrimp are pink and opaque, about 3-4 minutes.
  4. Season with salt to taste and sprinkle with chopped parsley.
  5. Remove from heat and serve immediately.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
4g
Fat
16g

Supplies

Large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Gambas al Ajillo a la Leonés with crusty bread to soak up the flavorful olive oil and garlic sauce.

Tips & tricks

Be careful not to overcook the shrimp, as they can become tough and rubbery. The key is to cook them just until they turn pink and opaque.

Cost

$15